Very Easy Irish Brown Bread

6 cups stone ground whole wheat flour preferred or regular whole wheat flour
1 1/2 tsp salt
2 tsp baking soda
2 cups buttermilk or sweet milk as needed (consistency should stick together after mixing)

In a large bowl combine all the dry ingredients. Make a well in the center.
Pour in Buttermilk and milk with wooden spoon by hand to make a soft pliable
dough. Depending on the dryness and absorbency of the flour one may have to
add more milk. Gather dough  and knead by hand into a round  with floured
hands and place on greased baking sheet, patting about 2 inches thick. Make
a sharp x in the center with tip of a sharp knife. Bake 425F 25 minutes,
reduce heat to 350 and bake about another 15 minutes or until tested done.
Cool completely and wrap and let mellow at least 6 hours for best slicing
and flavor.
Notes:
I frequently add some dark raisins for sweetness.
Flour can be mixed whole wheat and white if desired.
I bake it at about 325F for the entire time.
I test with an internal thermometer (about 180F is pretty good)
Great with butter and jam
Freezes well